Scallops with Lemon Orzo and Beurre Blanc

I'm sorry! 

I really dropped the ball here. Between my new job and moving houses (all of one block, but whatever) I've barely had time to breath, let alone cook. By the time I get home at night all I want to do is crush a glass of wine (or three) and spend no more than 15 minutes to get dinner ready. Enter a disgusting amount of freezer meals. I'm ashamed and probably malnourished so now that I've gotten a handle on my life, I'm going to try to eat like a normal human being again.

Or my version of what a normal human eats, which apparently is a questionable amount of seafood. The week of July 4th was much more laid back than others so I took the opportunity to reacquaint myself with the kitchen.

During the day, we went to Annapolis to get into some crabs. Great decision. Cantler's was the perfect spot to spend America's birthday sitting outside, hammering on some Maryland crabs, and keeping cool with summer shandys. It was a much more mature July 4th celebration than in the past for sure.

<3 Old Bay <3

The seafood didn't end there. For dinner I decided to cook some scallops before heading down to the Georgetown waterfront to catch the fireworks. I really need to do scallops more often especially with my new work schedule. They are one of the simplest things to cook (all you need is S&P) and can be done in a few minutes. The key is to make sure to buy dry packed or pat them reallllly dry with paper towels so you can get a good sear. There's nothing less sexy than a squishy scallop.

I've had a beurre blanc obsession since Junior year of college when we went to Blue Heaven in Key West for Spring Break. It was our one nice dinner of the trip, and I still think about that snapper. Well not so much the snapper as the sauce. It was smooth and rich without being heavy and tasted like BUTTER. But better.

SB2K10

Basically the scallops were just an excuse to make beurre blanc again. It goes so great with seafood! Just don't dwell too long over the amount of butter in this dish or you'll cry. Toss in some quick-cooking orzo, and it's ready in under 30 minutes. Fancy enough for a dinner party or date but easy enough for just you. And the best part is it goes perfect with a bottle glass of white wine.

Scallops with Lemon Orzo and Beurre Blanc

Serves 4-6

Ingredients:

For the beurre blanc:
1/2 cup dry white wine
1/4 cup white wine vinegar
1 large shallot, finely chopped
1 tablespoon heavy cream
1 1/2 sticks (6 ounces) cold unsalted butter, cubed
Kosher salt and freshly ground black pepper

For the orzo salad:
1/2 pound dried orzo pasta
1 tablespoon olive oil
1/2 lemon, zest and juice
2 tablespoons chopped chives

For the scallops:
Sea scallops, preferably dry-packed, 4-5 per person
Kosher salt and freshly ground black pepper

Directions:

For the beurre blanc, bring the wine, wine vinegar, and shallots to a boil in a medium stainless steel saucepan. Cook the mixture until reduced to a very thick glaze (about 2 tbsp), about 8 - 12 minutes depending on the size of the pan. Strain the sauce through a fine mesh sieve, discarding the solids, and return the liquid to the saucepan.

Remove the pan from the heat and stir in the cream. Vigorously whisk in the butter, cube by cube, not adding another piece until the last is almost fully melted. If the butter stops incorporating, return the pan to low heat and continue adding the remaining cubes. The sauce should be thick, creamy, and glossy. (If not, whisk in a few more cubes of butter if desired.) Season with salt and pepper, to taste. Hold on lowest heat, stirring occasionally, until ready to serve.

While the beurre blanc is reducing, cook the orzo according to package directions. Drain well. Toss with the olive oil, lemon juice, lemon zest, and the chives. Season with salt and pepper, and adjust other oil and lemon to taste.

For the scallops, heat a nonstick skillet over medium-high heat. While the pan is heating, pat the scallops dry and dust the tops with kosher salt and pepper. (Be generous, as you will loose 40% of the seasoning to the pan.)

Add a glug of canola or vegetable oil to the pan. Once it is shimmery and hot, add the scallops, salted side down, around the outside of pan in a clockwise direction starting at 12:00. (This allows you to know which scallop to flip first and continue turning in the same clockwise direction.) Once they are in the pan, dust tops now facing up with more salt and pepper.

Allow the scallops to sear, undisturbed, for a minute or so. When you start to see a golden brown crust beginning to rise up the side of one, it is ready to flip. (If you cannot visibly see a crust, or if you have to lift the scallop to peek at the bottom, it is not ready to flip.) Once the scallops are flipped, continue cooking for about another minute or so, until they are firm but still a tad uncooked in the center. (They will finish cooking with the residual heat.) Transfer the scallops to a plate lined with a paper towel to soak up any cooking juices.

Serve the scallops atop the lemony orzo with a generous drizzle of beurre blanc (lots of extra on the side!)

 [Recipe from the Kitchn]

Bon Appetit's Ricotta Gnudi with Pomodoro Sauce

I've been wanting to attempt gnocchi of some type for a while now. I was definitely intimidated by the thought of making my own pasta, but I'm so glad I took the plunge. When I saw the recipe for ricotta gnudi in the February 2013 issue of Bon Appetit, I decided to go for it. Making these Italian dumplings with ricotta instead of potatoes was a good way to ease myself into making pasta. Also a small list of ingredients, most of which I have in my pantry, is a real selling point for me.

Professional

You could use an endless amount of sauces for this dish, and BA suggests this quick pomodoro sauce. I never make my own pasta sauce, but the simplicity (five ingredients!) and tastiness of this sauce is changing my ways. I made double the recipe so I could save some for later.

The trickiest part of the gnudi is definitely the consistency. You want the dough to form a ball, but try not to add too much flour, or it will taste like a dense paste. Plus you want the dumpling to be fluffy and light. On the other hand, add too little flour, and you risk the dumpling falling apart in the boiling water. Sounds like a debacle. But trust me: if I can make this right the first time, anyone can! Just follow BA's instructions, and once you've incorporated the first 1/2 cup of flour, only add more by the tablespoon until you get a soft, moist ball (I only added about three tablespoons). Once you think you've got it, STOP!

Perfection. Somehow.

Forming the football shaped gnudi gets easier as you go along. Just use two tablespoons, and scoop the dough back and forth between them until you get an oval. I think mine may have turned out a little bigger than they intended. Not a bad problem to have.

All that's left is to sink these bad boys into a pot of gently boiling water for about five minutes. I did mine in batches so as not to crowd the pot. Once they float to the top, leave them or else they'll be gooey in the center. Gross.

So fluffy

A few dumplings go a long way here so I'd suggest about five per serving. Dollop some sauce and whatever cheese you have lying around on top (I used smoked mozz), and you're set. This dish is seriously so impressive and takes minimal effort. Bon Appetit wouldn't steer you wrong.

Getting back to my Italian roots

Bon Appetit's Ricotta Gnudi with Pomodoro Sauce

Serves 6

Ingredients:

For Pomodoro Sauce:

1 28-ounce can whole peeled tomatoes

1/2 cup olive oil

2 garlic cloves, chopped

1/4 teaspoon sugar

Kosher salt

For Gnudi:

16 ounces ricotta (about 2 cups)

1 large egg, beaten to blend

1 large egg yolk, beaten to blend

1/2 teaspoon freshly ground black pepper

1/2 cup finely grated Parmesan or Grana Padano plus more

1/2 teaspoon kosher salt plus more

1/2 cup all-purpose flour plus more

Directions:

For Pomodoro Sauce:

Pulse tomatoes with juices in a blender to form a coarse puree. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato puree and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.

For Gnudi:

Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).

Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have about 30).

Cook gnudi in a large pot of gently boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).

Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.

[Recipe from Bon Appetit, Feb. 2013]

Spicy Mac and Cheese Primavera

Here I go again - justifying my comfort food cravings by adding veggies. This mac and cheese is a classic example of disguising my veggies under layers of cheese and pasta. I don't hate it.

I'm over winter, but because the weather isn't cooperating, I took matters into my own hands with dinner. Like my wardrobe around this time of year, cooking during this transition doesn't always make sense either. March automatically makes me feel like I can wear sandals and eat Caprese salads, but both would be jumping the gun to say the least.

How can this not be healthy?

My philosophy for this awkward transition period is to take it slowly. I'm not quite ready to say goodbye to the hearty fatty dishes of winter (or my puffy coat), but can't wait to start incorporating more fresh fruits and veggies, especially with swimsuit season looming. Hence how I decided on last night's dinner - warm and creamy mac and cheese with added nutritional value. Almost Zero guilt!

O.K. maybe a little guilty...

Cheddar and Goat Cheese Bechamel

Spicy Bechamel

Getting along nicely

The other key about this dish is that it doesn't require much time or energy. Chopping the veggies and making the cheese sauce is about as involved as it gets. Just needs a little mixing...

And baking...

Add some garnishes if you're feeling fancy, and you're good to go. Try not to eat the whole tray in one sitting (not saying I didn't).

Spicy Goat Mac and Cheese Primavera

Makes 6 servings

Ingredients:

1 cup broccoli florets, chopped into small chunks

1 red pepper, diced

1 yellow squash, quartered and diced

2 carrots, sliced thinly

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)

1/4 cup olive oil

1 garlic clove, minced

3 tbsp all-purpose flour

1 1/2 cups milk

6 oz shredded sharp cheddar cheese

2 oz goat cheese

1/2 tsp crushed red pepper flakes

1/2 tsp cayenne pepper

Salt and pepper, to taste

2 tbsp panko breadcrumbs

Optional:

2 tbsp toasted pine nuts, chopped (for garnish)

1 tbsp fresh snipped chives (for garnish)

Directions:

Preheat oven to 400 degrees. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar and goat cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 5 minutes, or until the top is golden brown.

While dish is in the oven, toast pine nuts and and coarsely chop along with the chives. Sprinkle on top of finished product.

[Recipe adapted from The Comfort of Cooking]

Richmond Restaurant Rave: Edo's Squid

Like I said, I didn't skimp on the treats this weekend. I only went to Richmond for Saturday night and ended up with two postable stories. It didn't matter that the Superbowl was on Sunday and I'd probably be eating massive amounts of treats.

Basil's been talking about Edo's Squid for a while and decided this weekend was finally the time to pull the trigger and make a res. By the time we got there at 8 p.m. (late dinner for Richmond), the place was packed. Even though we had a reservation, we still waited about 15 minutes because it was just that busy. It was very dimly lit with simple decor like a paper menu on the wall announcing the specials. Nothing trendy about it, which I liked.

My only real problem of the night was that they were out of all of the fish specials. Maybe that's because we got there on the "later" side of dinner? No rockfish, branzino, monkfish or snapper. Lame. I wasn't really in the mood for a heavy pasta, but you don't have to twist my arm too hard to cave.

I settled on the sausage, ricotta and broccoli rabe with spaghetti. Even though this is the opposite of what I was leaning towards with the fish, it was awesome. The cheesy and spicy tomato sauce worked great with the perfectly cooked pasta. And my portion was HUGE.

No frills. Just carbs.

Basil got the more adventurous squid genovese spaghetti, which seemed appropriate at a place with squid in the name. It was much prettier and lighter than my dish (no surprise), but definitely tasty. The calamari tasted very fresh and the caramelized onions, garlic, pine nuts and white wine broth worked really well together. Basically, I'm a sucker for anything with caramelized onions.

"Simple but delectable."

All-in-all, this is a great simple spot for dinner in Richmond. Very filling and extremely reasonably priced especially considering the portion sizes - to-go boxes were necessary. I need to try its sister restaurant Mamma Zu and see how they compare, but I'd definitely come back here if I was craving Italian.

They are so simple they don't even have a website. But check out Yelp for pictures and other reviews.